• 4 ounces fresh baby spinach                                 1/4 cup slivered blanched almonds
  • 1/2 cup fresh basil leaves                                       2 t chopped fresh oregano
  • 1 t chopped fresh thyme                                        1/4 t black pepper
  • 1 large garlic clove, chopped                                2 T organic vegetable broth
  • 2 t fresh lemon juice                                                1/2 t salt
  • 2 T extra vigin olive oil                                            1 ounce Parmigiano-Reggiano cheese,
  • 8 ounces uncooked linguine                                               grated and divided


Place spinach in a microwave safe bowl and cover with plastic.  Microwave  on High for 2 minutes or until spinach wilts.  Remove plastic and cool slightly.  Place spinach, almonds and next 5 ingredients (through garlic) in a food processor.  Process until chopped.  Add broth, juice and salt, pulse 5 times.  With processor on, slowly pour oil through food chute; process until well blended.  Scrape into a bowl. Stir in half of cheese.  Cover with plastic wrap.  Cook pasta, drain and toss with 1/2 pesto.  Serve and top with remaining pesto and cheese.